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One of my friends, since grade school, once gifted me a jar of horseradish, freshly jarred from his family's farm... WOW!! - It was still crunchy and 3X as hot as any horseradish I have ever bought in a jar at a grocery store!

This comment is interesting:

Q. Is it safe to can horseradish sauce in a traditional water bath? If so how long do you do process them?

A. No, the USDA's National Center for Home Food Preservation has not found a reliable, safe way to can horseradish, using home canning equipment (which includes both water bath canners and pressure canners). It's fine to prepare it and store it in the refrigerator or freezer!

http://www.pickyourown.org/horseradishsauce.htm

Why is that the USDA hasn't found a "reliable, safe way to can horseradish, using home canning equipment"? Though I haven't visited them while they're setting up horseradish for retail sale in their homes/farms, local farmers complete that chore every year (generally, in the dead of winter, from what my friend told me.)

Thanks,
Bob *just curious
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